Craving a crowd-pleasing appetizer that's both indulgent and healthier than traditional recipes? Get ready to revolutionize your party snack game with this incredible Spinach and Artichoke Dip that skips the mayo and delivers maximum flavor! Imagine a creamy, cheesy sensation that's so irresistible, your guests will be fighting over the last scoop. This recipe proves you don't need mayonnaise to create a mind-blowing dip that's both luxurious and lighter than traditional versions.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup frozen spinach, thawed and drained
- 1 can artichoke hearts, chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Spinach and Artichoke Dip cooks evenly and thoroughly.
- In a medium-sized mixing bowl, combine the thawed and drained spinach with the chopped artichoke hearts. Make sure to squeeze out any excess moisture from the spinach to avoid a watery dip.
- Add the softened cream cheese to the bowl. If your cream cheese is still a bit firm, you can microwave it for about 10-15 seconds to soften it further, making it easier to mix.
- Stir in the sour cream until well combined. This will add creaminess to the dip without using mayonnaise.
- Next, add the grated Parmesan cheese and shredded mozzarella cheese to the mixture. These cheeses will provide a rich flavor and a gooey texture.
- Incorporate the minced garlic into the mixture. Garlic adds a wonderful depth of flavor to the dip.
- Mix all the ingredients together until they are evenly combined. You can use a spatula or a wooden spoon to ensure everything is well blended.
- Transfer the mixture into a baking dish, spreading it out evenly. A 9-inch pie dish or a small casserole dish works well for this recipe.
- Place the baking dish in the preheated oven and bake for about 25 minutes, or until the dip is hot and bubbly, and the top is lightly golden.
- Once done, remove the dip from the oven and let it cool for a few minutes before serving. This will help prevent burns from the hot cheese.
- Serve the Spinach and Artichoke Dip warm with tortilla chips, pita bread, or fresh vegetable sticks for dipping. Enjoy your delicious, mayo-free dip!
Tips
- Moisture is the Enemy: Always thoroughly drain your spinach and artichokes to prevent a watery dip. Use a clean kitchen towel or paper towels to squeeze out excess liquid.
- Room Temperature Matters: Let your cream cheese soften at room temperature for easier mixing and a smoother texture.
- Cheese Selection: For the best flavor, use freshly grated Parmesan and high-quality mozzarella instead of pre-shredded varieties.
- Make-Ahead Magic: You can prepare this dip up to 24 hours in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Serving Suggestions: For extra pizzazz, garnish with fresh chopped parsley or a sprinkle of red pepper flakes before serving.
- Storage Tip: Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the oven or microwave.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 8g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
